Most chefs refer to it as a tri tip roast or steak. It has often also been referred to as a Santa Maria roast, from the area in California where it was first widely used.

The mix of flavors in the basting liquid is amazing – rosemary, orange and lemon juices, mustard and hot pepper.

Santa Maria Tri Tip Roast

Ingredients

1/4 cup olive oil

1/4 cup balsamic vinegar

1/4 cup freshly squeezed orange juice

1/4 cup freshly squeezed lemon juice

1 tablespoon garlic salt

1 tablespoon lemon pepper

1 tablespoon dry mustard

2 teaspoons ground rosemary

1/2 teaspoon hot pepper flakes

1 beef tri-tip roast (about 3 pounds)

4 cloves garlic, slivered

2 tablespoons olive oil

2 teaspoons coarse kosher salt

2 teaspoons freshly ground black pepper

1 teaspoon dried rosemary

1 teaspoon dried oregano

Method

Step 1

In a bowl, combine the first 9 ingredients. Cover and refrigerate until ready to use.

Step 2

With a sharp paring knife, make several small slits in the roast and insert the garlic slivers. Lightly coat the roast with olive oil.

Step 3

In a bowl, combine the salt, pepper, rosemary and oregano. Sprinkle over the roast.

Step 4

Prepare a medium hot fire with a kiss of smoke in your grill. When you see the first wisp of smoke from the wood, place the roast on the grill. Close the lid and grill for 40-45 minutes, turning and basting with the refrigerated mixture every 5 minutes, until a meat thermometer inserted in the thickest part of the roast registers 130°F for medium-rare, or until desired doneness. Let rest for 15 minutes before carving across the grain into thin slices.